DirtyFLRestaurant Inspection Data

SCOLAPASTA

SCOLAPASTA in FORT LAUDERDALE has 8 health inspections on record with an overall food safety rating of 2.6/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 8 reports on file

3358 NE 33 ST

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

12/19/2025· 2mo ago

Visit ID: 13599805

Met Inspection Standards
  • N/A:No Violations Were Observed

12/18/2025· 2mo ago

Visit ID: 13598754

Follow-up Inspection Required

4 high, 2 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Left Cookline flip top - bowl in pasta. Operator removed. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Padela reach in - lentil soup (41-47F). Per operator item prepared last night and held in this unit overnight. Item not prepped or portioned today. Observed item in tall plastic covered container. - Walk in cooler - vodka sauce (44-51F); Alfredo sauce (44-59F). Per operator items prepared last night and held in this unit overnight. Items not prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and handled servant wrapped sections of ready to eat lettuce without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Right Cookline flip top - raw chicken in top section over ready to eat Alfredo sauce in bottom section. Operator stored all items properly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Padela reach in - lentil soup (41-47F). Per operator item prepared last night and held in this unit overnight. Item not prepped or portioned today. Observed item in tall plastic covered container. - Walk in cooler - vodka sauce (44-51F); Alfredo sauce (44-59F). Per operator items prepared last night and held in this unit overnight. Items not prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A  Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory to operator and operator posted. Corrected On-Site Warning

10/15/2025· 4mo ago

Visit ID: 10908196

Met Inspection Standards

2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and Keys on shelf over cookline flip top, operator removed and stored properly. Corrected On-Site
  • 35B-01-4:Basic - Rear exterior door has a gap at the threshold that opens to the outside.

5/29/2025· 9mo ago

Visit ID: 10785451

Met Inspection Standards

2 high, 3 int, 1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator.
  • 08A-05-6:High Priority - 1. Left cookline flip top - Raw smoked salmon and raw beef stored over ready-to-eat cheese and vegetables. 2. Walk in cooler- raw shell eggs stored over ready to eat vegetables. Operator stored all items properly. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled utensils and then handled clean utensils, without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing and employee washed hands in approved hand sink. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

2/21/2025· 1y ago

2 high, 1 int

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Walk in cooler; Raw chicken stored over raw beef operator stored properly. Corrected On-Site Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator time marked. Corrected On-Site Warning
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. -Hand washing sink next to oven. Warning

6/19/2024· 1y 8mo ago

Visit ID: 8655794

Met Inspection Standards

1 high, 3 int, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 85F. Operator removed. Corrected On-Site
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Right cookline flip top - raw pooled shell eggs on top - over ready to eat vegetables on bottom. Left cookline flip top - raw clams stored over ready to eat garlic. Operator stored all items properly. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline - vodka sauce, bolo sauce, Alfredo sauce. Provided Time as a Public Control Form to operator. Operator filled out during inspection. Corrected On-Site

6/19/2024· 1y 8mo ago

Visit ID: 8655760

Met Inspection Standards
  • N/A:No Violations Were Observed

4/17/2024· 1y 10mo ago

Visit ID: 8361292

Follow-up Inspection Required

3 high, 6 int

  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Operator ROP fish 48 hours ago and held in cookline flip top. See stop sale. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw veal stored over ready to eat bolo sauce. Operator stored all items properly. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Operator ROP fish 48 hours ago and held in cookline flip top. See stop sale. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. PIC - Roberto Barrata. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. All employees present without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operstor ROP cooked vegetables, raw meat and fish. Per operator, he will discontinue ROP. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - Bolo sauce- per operator prepared 2 days ago. Operator date marked. Corrected On-Site Warning